CHICKEN STRIPS AND CURRY MAYO ON NAAN

MAKES 4 SERVINGS

HANDS-ON TIME 30 MIN

TOTAL TIME 40 MIN

2 tbsp olive oil

½ sweet onion, chopped

2 tsp grated fresh ginger, divided

2 tsp curry powder or butter chicken spice mix, divided

½ cup mayonnaise

1 cup finely chopped pineapple

1 tsp grated lime zest

1 tbsp lime juice

1 tbsp chopped fresh cilantro

½ cup all-purpose flour

2 eggs, lightly beaten

1 ½ cups dried bread crumbs

2 boneless skinless chicken breasts, cut into strips

3 cups canola oil

8 small naan breads

In saucepan, heat oil over medium heat; cook onion, half each of the ginger and curry powder, stirring occasionally, for 5 minutes. Let cool completely. Mix onion mixture with mayonnaise; set aside. In bowl, combine pineapple, remaining ginger, lime zest, juice and cilantro; set aside.

Meanwhile, in shallow dish, combine flour and remaining curry powder. Place eggs in separate shallow dish. Place bread crumbs in another shallow dish. Dredge chicken strips in flour mixture, dip into eggs, then dredge in bread crumbs, turning and pressing down lightly to coat well, tapping off excess.

In large deep skillet or Dutch oven, heat oil over medium heat; in batches, cook chicken strips until browned, about 2 minutes per side. Transfer to paper towel-lined plate. Spread naan with mayonnaise mixture. Divide chicken strips among naan and top with pineapple salsa; fold together.

PER SERVING about 915 cal, 39 g pro, 47 g total fat (9 g sat. fat), 84 g carb (5 g dietary fibre), 175 mg chol, 1,200 mg sodium.